Categories: July2010, Salads, Summer, broccoli, slaws, super_foods

Ingredients

• 4 slice(s) turkey bacon
• 1 bag(s) shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
• 1/4 cup(s) low-fat or nonfat plain yogurt
• 1/4 cup(s) reduced-fat mayonnaise
• 3 tablespoon(s) cider vinegar
• 2 teaspoon(s) sugar
• 1/2 teaspoon(s) salt, or to taste
• Freshly ground pepper, to taste
• 1 cup(s) low-sodium sliced water chestnuts, rinsed and coarsely chopped
• 1/2 cup(s) finely diced red onion (1/2 medium)

Directions

1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.

2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.

3. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time

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